Weeknight Paneer Kabab

A fun twist to add to your weeknight meal. Flavorful paneer kabab with a herb glaze paired with saffron rice and yogurt side.

I absolutely LOVE paneer. Who doesn't?- well I know a few people, mainly not eating it because they are allergic, but anyway! I LOVE Paneer. And if you marinate it and grill it, I am sold!

This recipe is for those nights, when you crave a restraunt style paneer tikka. Drizzle it with a quick garlic-Parsley-cilantro dressing. You can eat it with Salad, in a wrap, with some rice and yogurt dip or just by itself.

Ingredients:

For Kababs

• Paneer - 300 gm

• Cumin powder- 2 tsp

• Coriander powder - 2 tsp

• Chilli powder - 1 tbsp

• Sumac - 1 tsp

• Black pepper - 1 tsp

• Salt - 1 tsp

• Turmeric - 1/2 tsp

• Tomato puree - 1 tsp

• Tapioca starch or corn starch - 1 tbsp

• Honey or maple syrup - 1 tsp

• Oil - 2 tbsp

• Water - 1 to 2 tbsp

• Ginger-Garlic paste - 1 tbsp

Drizzle

• Parsley- 1/2 cup, chopped

• Cilantro - 1/2 cup

• Garlic- 2 cloves finely chopped

• Oil - 1/4 cup

• Salt - to taste

• Honey - 1 tbsp

• Black Pepper

Steps

Prep Kababs

• Cut Paneer into 1 inch cubes (if using packaged paneer, soak paneer in hot water for 20 mins. pat dry and then cut into cube) and set aside

• In a bowl, mix the dried spices, corn starch, salt and oil. Add water and whisk until paste forms.

• Add paneer cubes and coat each piece in the marinade. Set aside for at least 30 minutes while you prep other things.

• Cube onions and add to marination as well.

Pass the cubes and onions through skewers alternatively.

If using stove :

• Heat a griddle or grill or a pan. Place paneer cubes on skewers.

• Brush the grill with a little oil and place the paneer skewers. Cook for about a minute on each side or until you see the charred marks.

  
  

If using Oven:

• Preheat Oven at 350 F/ 180 C for ten minutes

• Line a baking tray with parchment. Spray some oil on the sheet and place the skewers about three inch apart.

• Bake for 25 mins, rotating the skewers every 10 mins until golden brown.

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For the Drizzle

• Mix all ingredients for the drizzle together and pour over the cooked paneer kebabs

Bonus:

Saffron Pilaf

• Basmati Rice - 1 cup

• Water -2 cup

• Saffron - 1 pinch

• Lemon juice- 2 tbsp

• Turmeric - 1 tsp

• Oil - 1 tbsp

• Salt - 1 tbsp

Steps

• Rinse Rice thoroughly and set aside. In a large pot, add oil. Add turmeric, washed rice, salt and sautee for one minute. Add water and saffron threads. stir and cover with lid.

• Simmer on low for 10 minuts until water get absorbed. Turn off the heat and keep covered.